Boy, are we behind the times. About a year ago Buffalo Chicken Macaroni and Cheese was incredibly popular in the blogosphere and being the planner that I am, the idea was tucked away for future reference. Thankfully last night the future finally met up with the present.
What can I say except this one's a real keeper! Rich creamy cheesy saucy mac and cheese married to the flavors of buffalo chicken with lots of hot sauce, crisp celery and a top hat of crunchy blue cheese flavored panko ...well, it's about as good as it gets.
Following the recipe from Food Network Magazine, I cut the whole thing in about half so we wouldn't be eating it for the next month and used some leftover chicken breasts the Big Guy grilled on Sunday night. I also threw in a 2 ounce chunk of Velveeta along with the cheddar and pepper jack cheese and used whole milk rather than half and half in the sauce but other than that, I pretty well followed the directions.
We loved it!
Buffalo Chicken Macaroni and Cheese (Adapted from Food Network Magazine)
2 tablespoons butter
1 stalk celery, finely chopped
1/2 medium onion, finely chopped
1 clove garlic, minced
2 cups diced cooked chicken
1/4 cup hot sauce (I used Franks)
Melt butter in sauté pan over medium heat. Add celery and onion and cook until softened. Stir in garlic and cook 1 more minute. Remove from heat and add chicken and hot sauce. Stir to combine and set aside.
2 tablespoons butter
1 heaping tablespoon flour
1 teaspoon dry mustard
1-1/2 cups whole milk
1/4 cup hot sauce
2 ounces Velveeta cheese, cubed
6 ounces sharp cheddar, cubed
4 ounces pepper jack cheese, shredded
1/3 cup sour cream
Melt butter in a small saucepan over medium heat. Add flour and mustard and stir well to combine. Cook, stirring constantly for 1 or 2 minutes, then slowly whisk in milk and hot sauce. Cook until thickened, whisking constantly. Lower heat and whisk in cheeses and stir until cheese is melted. Remove from heat and whisk in sour cream. Stir until smooth.
8 ounces elbow macaroni cooked to al dente and drained
1/4 cup panko crumbs
2 tablespoons melted butter
1/4 cup crumbled Gorgonzola
Preheat oven to 350. Spray a 2 quart casserole with cooking spray. Place half the cooked and drained macaroni on bottom of casserole and top with a cup of sauce. Place the chicken on top and finish with remaining macaroni. Pour remaining sauce over top. Combine panko, butter and crumbled gorgonzola. Sprinkle on top of casserole. Bake for 35 to 40 minutes until top is browned and casserole is bubbling. Serves 4 to 6. Download Buffalo Chicken Macaroni and Cheese
A year ago - Creamy Buffalo Chicken Salad